drink technology
i predict — assuming free people survive the next few decades — radical changes to cold soft drinks, in the form of dynamic ingredient control.
when guzzling cold soft drinks, most of the primary supposed benefit of sweeteners — taste — is lost. generally, subjects are not tasting sweetness while guzzling. i predict that a method remotely similar to the technique of applying salt only to the outside of tortilla chips will be devised for cold soft drinks, injecting sweetener only at times when the subject would appreciate the taste. i assert that in major guzzling sessions (e.g., breaks during exercise in hot weather), sweetener could be reduced by 90% with little or no perceived difference. it’s the end part of the gulp that matters.
i propose no firm method for this, but were it available i’d dig it — especially if i could set a peak sweetness limit. though i generally prefer unsweetened tea, i dig a sweet tea now and then, but not so sweet ever, nor consistently sweet at whatever measure. dynamically-adjustable-sweetness beverages, bitch. “taste the future!”
::hurl::
needn’t even be electronic. could begin with manual control, and maybe a mechanical flow rate sensor/controller (sense beverage flow, control sweetener flow) could be devised if the technique caught on. now get started, geeky free people. the market awaits. glucose overdosing is bullshit.